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Caramelized Onion-Potato-Carrot Kugel


  • 1/2 cup extra-virgin olive oil, divided
  • 3 large onions, chopped (4 1/2 cups)
  • 4 large garlic cloves, minced
  • 6 eggs
  • 2 egg yolks
  • 1/2 cup potato starch
  • 1 tablespoon kosher salt
  • 1/2 teaspoon pepper
  • 4 lb. russet potatoes (about 6)
  • 2 cups shredded carrots
  • 1/2 cup chopped fresh parsley
  • 1 cup boiling water


1. Heat oven to 450°F. Spray 13x9-inch glass or ceramic baking dish with cooking spray. Heat 1/4 cup of the oil in large skillet over medium heat until hot. Add onions; stir until coated with oil. Cover and cook 5 minutes or until onions are wilted and almost tender.

2. Uncover; cook 10 to 15 minutes or until rich golden brown, stirring frequently and reducing heat to medium-low if necessary. Stir in garlic; cook 1 minute.

3. Whisk eggs and egg yolks in large bowl until blended. Whisk in potato starch, remaining 1/4 cup oil, salt and pepper.

4. Peel potatoes and shred using shredding blade on food processor or box grater; squeeze with hands to remove any excess moisture. Stir into egg mixture. Stir in carrots, parsley and onion mixture until thoroughly combined. Pour in boiling water; stir quickly to combine. Spoon into baking dish.

5. Bake 25 minutes. Reduce oven temperature to 375°F.; bake an additional 30 minutes or until golden brown on top. 

Lisa Zwirn for